Basil Watermelon Salad

Basil Watermelon Salad
Serves 4
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  1. ¼ cup sherry vinegar
  2. 3 tablespoons fresh grapefruit juice
  3. 1 teaspoon honey
  4. ½ cup extra-virgin olive oil
  5. 1 (6- to 7-pound) seedless watermelon, diced
  6. 1 English cucumber, peeled, halved, and sliced
  7. 1 grapefruit, peeled and sectioned
  8. 1 (4-ounce) log goat cheese, crumbled
  9. 2 (1-ounce) packages fresh basil, leaves torn
  1. In a large bowl, whisk together vinegar, grapefruit juice, and honey. Whisk in olive oil in a slow, steady stream until well combined. Stir in watermelon and all remaining ingredients; serve immediately.
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